Executive Chef - Hotel Genevieve

About our Company:

Hotel Genevieve is a new hotel project from Austin's acclaimed hospitality group Bunkhouse. At 122 rooms, it is Bunkhouse's largest hotel to date and melds new architecture with rich touches that reference Louisville's one-of-a-kind culture. Inspired by a city that is much more layered than bourbon and horses, the hotel is named for a regional type of limestone, Saint Genevieve, which is a key ingredient in bourbon production. Limestone is also prevalent throughout Texas, providing a throughline from Bunkhouse origins to this new chapter in Kentucky. Saint Genevieve is also the patron saint of Paris, celebrating both the French origins of Louisville and the many women that worked to bring the hotel to life.

Hotel Genevieve is proud to be a part of Bunkhouse, a hospitality company that is founded on the pillars of design, music, and authentic community-driven experiences. Bunkhouse operates and has designed, developed, and revitalized a celebrated portfolio of hospitality projects throughout the U.S., which include Hotel San José (sanjosehotel.com), Hotel Saint Cecilia (hotelsaintcecilia.com), Austin Motel (austinmotel.com), Jo's Coffee (joscoffee.com), Hotel Magdalena and Summer House on Music Lane (hotelmagdalena.com), The Carpenter Hotel and Carpenters Hall (carpenterhotel.com) in Austin; Hotel Havana and Ocho (havanasanantonio.com) in San Antonio; Phoenix Hotel (phoenixsf.com) in San Francisco, California; and Hotel San Cristóbal and Benno (sancristobalbaja.com) in Todos Santos, Mexico, with plans for expansion and future projects throughout the U.S. and Mexico.

We're looking for:

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. An Executive Chef must develop and maintain the company's culture, values, and reputation in the public eye and with all staff, guests, vendors, and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.

In addition to these qualities, we seek an Executive Chef who demonstrates exceptional leadership and teambuilding, inspiring and empowering our food and beverage department to consistently deliver excellence. The ideal candidate will possess a keen eye for detail, a passion for culinary innovation, and a commitment to fostering a positive and collaborative work environment. They should also exhibit strong organizational skills, capable of efficiently managing multiple venues and special events while upholding the highest standards of quality and service. The ability to adapt to evolving industry trends and guest preferences is essential, as is a dedication to continuous improvement and professional development within the culinary arts.

Knowledge, Skills, and Abilities:

• High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred.

• Minimum of three years (3) of relevant experience.

• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste).

• Excellent verbal, written, and graphic communication and interpersonal skills.

• Has a basic understanding of coffee operations.

• Understanding of French cuisine preferred.

• Strong organizational skills.

Bunkhouse is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need.

Job Responsibilities:

• Collaborate with other personnel to plan and develop recipes and menus, considering such factors as seasonal availability of ingredients and estimated number of customers.

• Plan, direct, and supervise the food preparation, purchasing and cooking activities of all venues at Hotel Genevieve.

• Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.

• Collaborate with event planning team to create specialized menus for weddings, parties, and banquets, ensuring each occasion is tailored to the client's preferences and dietary requirements.

• Oversee the creation and execution of special events and holiday menus in accordance to set timelines. Ensuring holiday and special event menus are provided to sales and marketing in time to properly promote and all dishes are prepared and presented to the highest standards of quality and consistency.

• Stay updated on current culinary trends and incorporate innovative ideas into event and holiday menus to enhance guest satisfaction and maintain a competitive edge in the market.

• Conduct regular menu tastings and training sessions with kitchen staff to familiarize them with new recipes, ingredients, and cooking techniques specific to event and holiday menus, ensuring that all team members are well-prepared to meet guest expectations.

• Monitor menu performance, analyzing sales data and guest feedback to identify areas for improvement and refine future offerings accordingly.

• Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Determine how food should be presented and create decorative food displays.

• Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable).

• Meet with sales representatives in order to negotiate prices and order supplies.

• Develop and maintain relationships with vendors.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Order or requisition food and other supplies needed to ensure efficient operation.

• Check the quantity and quality of received products.

• Follows inventory standards and procedures to consistently conduct an accurate inventory.

• Manage waste awareness and practice cost of goods awareness.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.

• Create staff schedule that remains within budgeted labor for BOH.

• Adjust and approve any changes to schedule in collaboration with payroll.

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• Demonstrate new cooking techniques and equipment to staff.

• Ensure staff has a complete understanding of their job requirements and sufficient. training before holding them accountable for results through regular performance evaluations.

• Motivate and lead staff to create a cohesive culture of excellence and integrity.

• Maintain awareness of documentation needed and retained in employee files.

• Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met.

• Keep abreast of safety and emergency procedures and OSHA requirements.

• Attend relevant meetings.

Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.

Working Conditions:

Work is typically performed in a hotel / food and beverage setting. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.

Bunkhouse is committed to providing access and reasonable accommodation in its services and employment for individuals with disabilities. To request disability accommodation in the application process or for a specific position, contact Bunkhouse Human Resources at hr@bunkhousegroup.com or (512) 852-2311.

Benefits:

Bunkhouse offers a liberal working environment that encourages individuality and creativity. We offer a superior benefits package to employees who work 30 hours/week or more that includes:

• Highly subsidized Medical, Dental and Vision insurance

• Company paid Life Insurance and Long-Term Disability coverage

• Short Term Disability coverage

• Generous Paid Time off (Full Time)

• Free stays at Bunkhouse hotels (Full Time)

• 401k with company matching

• Employee Discounts (50% off on food & beverage!)

• 8 weeks paid Parental Leave (Full Time, after 1 year employment)

Bunkhouse Core Values:

• BE REAL. We treat everyone like human beings. We are respectful and authentic, we listen, and we develop meaningful relationships with guests, customers and each other. We encourage our employees to have a voice and to use it to improve the work we do.
• CREATE MAGIC. In design, service and all things, we go above and beyond to inspire. Every detail counts, and we believe that our work is a collaboration that depends on all of us bringing our creativity and passion to work with us every day.
• BE HERE NOW. In our work, creating a sense of place is important. We contribute to the fabric of our respective communities by honoring, representing and supporting the communities in which our businesses exist. We make it our goal to be experts on our cities, and we leave travelers with a sense of where they have been.
• EMBRACE ADVENTURE. We don't always know where the road will lead, but we know that we'll have each other along the journey. We strive to learn and grow from our experiences, to create meaningful structure along the way and, in some cases, to embrace chaos when necessary.
• LOOK TOWARDS THE FUTURE. We work with a spirit of continuous improvement in all areas. We seek to provide a path of growth for all of our employees and for Bunkhouse as a whole.